- 1 eggplant cut into small slices
- ½ cup shredded, low-fat mozzarella cheese
- 1 cup tomato paste
- 1 tablespoon garlic powder
- 1 tablespoon olive oil
- 1 tablespoon herb mixture
- 1 toasted Ezekiel bread
Directions:Fry the eggplant in a little olive oil until soft. Spread tomato paste over them and season with garlic powder and herb mixture. Top with cheese and cook over medium for 10 minutes or until the cheese melts. Serve on toast.
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